So you want to open a restaurant. Here's what you should know first

From the outside, owning a restaurant looks like fun.

We see the owner greeting guests, hugging their best customers as they come in the door, walking around the dining room and bar having a good time, laughing and buying drinks and desserts for their friends. Each day brings new friends and new opportunities.

If starting up a restaurant is something you've been thinking about, I'm not here to discourage you. My career in restaurants and hospitality began when I was 16. I loved it then, and many, many, many years later, I love it even more.

One reason people get into the restaurant business is because the owners of their favorite restaurants make it look easy. Essentially, though, restaurant ownership is for those who thrive on stress, deadlines, problem-solving and, of course, enjoying almost a full four hours of sleep a night.

Restaurant owners are like ducks: They serenely glide across the water, but their legs are paddling like mad below the surface.

Think about having a dinner party. You start cooking, cleaning, organizing and sweating at 8 a.m. and you're still at it 10 hours later, until the first guests arrive and tell you how beautiful your home is and how unbelievable the food looks and tastes. Being a restaurant owner is like having that dinner party - day after day. So it's best to go in with your eyes wide open.

Early days

Unless you're buying an established business, the planning that goes into opening a restaurant takes 12 to 18 months. You have to decide on a concept, write a business plan, build the menu, obtain financing, lease a location, get licenses and permits, design the space, find suppliers and hire staff. If you're new to hospitality, working with an experienced manager or consultant helps avoid rookie mistakes.

For those 12 to 18 months, the stress level keeps rising. Just a few of the concerns during the building process: Going over budget, getting contractors to show up, dealing with supply chain issues, not passing health or fire inspections. The new owner also has to hire the right staff at a time when it is nearly impossible to find employees.

Then comes the "soft opening," the live training period when you find problems you hadn't anticipated. Meanwhile, stress keeps rising and sleep keeps decreasing.

Congratulations, you've opened

This is where you really begin to appreciate those owners who make it look easy. Many of the new owners I work with get to their restaurants by 8 a.m. to open at 11. The day starts with balancing the previous day's sales, counting the cash, reviewing the staff schedule for the day, and ensuring the food and liquor orders have been placed.

The focus then turns to lunch - not for you, for your guests. You need to create server charts and make sure the specials are in place, the kitchen is spotless and the outside of the space looks great. Though managers and kitchen staff are responsible for these details, the buck stops with you.

Oh my, it's 10:30. Time to meet with the staff and go over the specials, large parties and problems from the night before. And, of course, motivate the team for a great and exciting day.

You schmooze with guests at lunch and then, around 1 p.m., it's time to start getting ready for the dinner service. Don't worry, you should be able to walk out the door by 10 p.m., if you're lucky.

Have I scared you off yet?

Restaurants are a much more challenging business than most others because you must have the mindset that you will make 100 percent of your guests happy every day - otherwise, you won't be in business very long. If your customers are unhappy, you must address their concerns immediately in a way that they will continue to come back and enjoy your restaurant.

But it's rewarding for those who really understand what they are getting into. My number one suggestion for those who want to open a restaurant but have never worked in a one is to get a part-time job as a host/hostess, server or kitchen staffer - restaurants are desperate for employees and will be happy to have you, even with no experience.

Hopefully, you will catch the hospitality bug, as I did when I was 16.

• Izzy Kharasch is president and founder of Hospitality Works, Inc., a bar and restaurant consulting company. He can be reached at (224) 688-3512 and Izzy@hospitalityworks.com.